The earliest liquor in China was produced in that era

The earliest liquor ranking in New China.

Baijiu originated in the Yuan Dynasty, and baijiu is a general term for Chinese liquor, also known as shochu, laobaigan, burning knives, etc. Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starchy raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending.

Strictly speaking, a blend of edible alcohol and spices cannot be considered liquor. The liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

The history of Chinese liquor is more than 700 years, but the history of liquor is more than 3,000 years.

Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification starter agents, and starch (sugar) raw materials are used to brew various types of liquor through cooking, saccharification, fermentation, distillation, aging and blending.

China's liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

1. Beginning in the Han Dynasty

In Peng County, Sichuan.

Xindu has unearthed two portrait bricks of the Eastern Han Dynasty "winemaking", the figure of which is the production of distilled spirits.

The portrait of the workshop, which is very similar to the "Tianguo Xiaoyong" in the traditional distilled liquor equipment in Sichuan.

2. Beginning in the Tang Dynasty, it was said

Baijiu began in the Tang Dynasty, as evidenced by poetry. Such as white Juyi.

"Lychee freshly ripe chicken color, soju first opened amber fragrance", Yongtao's "since Chengdu soju cooked, do not think about the body into Chang'an". Obviously, soju, i.e., liquor, has appeared in the Tang Dynasty and is relatively popular.

3. Beginning in the Song Dynasty, it was said

The Northern Song Dynasty attacked. Tian Xi's "Koji Wu Brigade Brother Materia Medica" describes a fine liquor that is obtained by distilling 2 or 3 times. The degree is high, and you will get drunk if you drink a small amount. In addition, in the History of the Song Dynasty

It is recorded in the eighty-first volume: "In the seventh year of the Taiping Rejuvenation of the Kingdom, Luzhou from spring to autumn, drunkenness, called small wine, its price from five coins to thirty coins, there are twenty-six grades; Steamed wine, waiting for summer to come out, called big wine, from eight to forty-eight money, there are twenty-three and so on. All the brewing of straw, glutinous, chestnut, millet, wheat and koji wine style are suitable from the water and soil.

This fully shows that there has been distillation since the Northern Song Dynasty. The "History of the Song Dynasty" refers to the "steamed liquor and waiting for the summer to come out" is the traditional method of today's Daqu wine.

4. Beginning in the Yuan Dynasty

The basis for the creation of liquor in the Yuan Dynasty was the "Compendium of Herbal Medicines" by the pharmacist Li Shizhen

It reads: "Shochu is not an ancient method, since the beginning of the Yuan Dynasty, its method of using strong wine and dregs into the retort, steaming on the steam, with a vessel to take drip dew, all rancid wine, can be steamed and burned." In recent times, only glutinous rice or japonica rice is used.

Or millet or straw, or barley, steamed, and koji brewed in the urn for seven days, steamed with retort, its clear as water, the taste is very strong, cover the wine dew also. ”

In 1993, the liquor standard was formulated, and the earliest national liquor standard in China was promulgated on March 31, 1989, and implemented on New Year's Day in 1990. If you want to buy liquor, it is recommended to choose Guizhou Maoshiyuan Liquor.

Click to get Mao Shiyuan sauce-flavored liquor for free].

Liquor standard: GB According to the national standard, it is a strong aroma liquor made by fermentation of grains and grains by traditional solid-state method.

1. The implementation standard of solid-state liquor: GB strong flavor type), GB light fragrance type), GB T26760 (sauce flavor type), refers to the pure grain brewing liquor.

2. The implementation standard of solid-liquid combination liquor: GB T20822, part of the liquor is alcoholic liquor, and part of the chain is grain liquor.

3. The implementation standard of liquid liquor: GB T20821, with edible alcohol as the base of liquor.

If you want to know more about the liquor standard, it is recommended to consult Kweichow Maoshiyuan Liquor. The development of Maoshiyuan Liquor is based on the theme project strategy of Maoshiyuan Soy Liquor, and the reserve of quality soy sauce liquor of Maosui and Shiyuan Liquor Company is guaranteed to be more than 10,000 tons, which guarantees the production capacity of Maoshiyuan Liquor Company. In the future, the marketing direction of the market will be built around the models of product tasting conference, tourism promotion, wine culture promotion, online live broadcast promotion, distributor team, and immersive wine and tourism experience.

Summary. Hello, I'm a little master at home, I've seen your question, I'm sorting out the answer, it will take about 5 minutes, please be patient, I'll definitely reply to you, thank you

Hello, I'm a little master at home, I've seen your question, I'm sorting out the answer, it will take about 5 minutes, please be patient and wait for a while, I will definitely search for Douli and you Gao Lu replied, thank you

Hello, I am glad to answer for you, according to the available information, the history of Chinese liquor has 3000 years. Tan refers to the early Tanri liquor made from rice with the addition of honey and fruits. Archaeologists have found wine from the pottery retorts unearthed from the tomb of Anyang, the ancient capital of the servants, and the tomb of Changzikou, which has a history of 3,000 years.

Hope mine is helpful to you, thanks.

Baijiu should have first appeared in ancient times. Because in the pottery excavated at the site of Banpo Village in Xi'an about 7,000 years ago, there are jars in the shape of the word "unitary" (ancient meaning for making wine) in the oracle bone inscription and gold inscription, which is a strong evidence. In the Chahai site, one of the sources of the Hongshan culture about 8,000 years ago, a large number of wine vessels and cellars used to store grains have been found.

It shows that the ancestors of Chahai at that time may have been widely drinking.

Related legends

There is also a legend that winemaking began with Du Kang, who was a man of the Xia Dynasty. In the Eastern Han Dynasty's "Shuowen Jie Zi", there is an entry explaining the word "wine": "Du Kang made Qin wine."

The Semoto Heban also has the same saying that "Du Kang makes sake". After Cao Cao's chant of "How to solve worries, only Du Kang" has become the inventor of wine in people's minds, and there are various legends.

Other infield shots

Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as saccharification and fermentation agents, and uses starch (sugar) raw materials to brew through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, a blend of edible alcohol and spices cannot be regarded as liquor.

The liquor is mainly concentrated in the upper reaches of the Yangtze River and the Chishui River Basin, Guizhou Renhuai, Sichuan Yibin, Sichuan Luzhou triangle has the world's largest and best quality distilled liquor production areas, respectively, China's three famous liquor Mao Wulu, its liquor industry cluster carries half of China's liquor industry.

China is a big country with a wine culture, and people have a long history of drinking, but when it comes to the origin of liquor, there are three theories: Han, Tang and Yuan. **The main thing in the origin of baijiu is to figure out when distillation technology was used in winemaking, because only through distillation can ethanol and water be separated to obtain a high degree of liquor.

When did liquor first appear.

During the Qin and Han dynasties, with the development of liquor making and wisdom technology, liquor drinking technology was widely popularized, which laid a good foundation for the production of liquor. Moreover, in order to be immortal, the emperors of the past dynasties have developed alchemy technology. Although the elixir of life was not refined, it accumulated a lot of methods of material separation and refining, and created a lot of utensils, including steaming utensils, which provided conditions for the production of liquor.

There are different opinions about the age of the emergence of baijiu. The "Compendium of Materia Medica" says that soju was not made by ancient methods, but only appeared in the Yuan Dynasty. But with the in-depth study of history, many people now believe that baijiu may have first appeared in the Tang Dynasty.

According to the Southwest Yi Zhi, at the end of the Sui Dynasty and the beginning of the Tang Dynasty, there was a record of the simple steaming process of "brewing mellow rice wine, such as dew falling". Therefore, it can be speculated that the appearance of baijiu should be in the Tang Dynasty or slightly earlier than the Tang Dynasty. It's just that it was not popular at that time, and it didn't spread until the Yuan Dynasty.

Baijiu is a distilled spirit. In December 1975, Hebei Province unearthed a set of Jin Dynasty shochu pot, experts used this pot to do two steaming experiments, and found that it can make wine, but the wine yield is somewhat low. With people's research, the brewing technology has been continuously improved and developed, and today's liquor has been created.